Easy Pork Osso Buco

Pork shanks are slowly braised to fall-off-the bone perfection with delicious Italian seasonings and yummy tomatoes that form a silky and savory sauce. This is an upscale restaurant favorite served at home, low-sodium style. You will be surprised at how easy this recipe is!

Serve over basmati rice or your favorite pasta to soak up all of the rich and wonderful juices from this amazing dish. If preferred, lamb or veal shanks can be used in place of the pork.

Method

Step 1

Heat olive oil on the stove top in a large dutch oven over medium-high heat. In a large resealable bag, combine flour, cayenne pepper, and garlic powder. Drench each of the pork shanks in the flour mixture, shaking to remove excess.

Step 2

Brown two of the pork shanks in the olive oil at a time, keeping them about 1 inch apart to ensure that they brown evenly. Brown for 5-6 minutes on each side. Set browned pork shanks aside, and place second pair in the pan. Repeat to brown second set of shanks. Remove pork from dutch oven and set aside.

Nutritional Info

Recipe Comments

posted by GeorgeKirk on 22 September, 2013

Excellent recipe – I didn’t have a dutch oven so I used a crock pot on low after browning the meat – then used the wine to rinse out the pan and put the drippings in the crock pot. I also added 3/4 cup of no-sodium chicken broth, 1/2 tsp of no-salt (salt substitute – potassium!), 1/8 tsp of ground cloves, 1/2 a sweet red pepper (finely chopped), 1 finely sliced garlic clove and two small, finely diced cremini mushrooms. I served it with a gremolata made of olive oil, lemon rind, parsley and fresh crushed garlic. My wife and guests absolutely loved it.

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It’s true, at first blush, a low-sodium diet may seem like a foodie’s worst nightmare. On the contrary, developing a low- or no-salt menu for the refined palate can be be a wonderful and rewarding experience....